# Ingredient List:
→ Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2.2 pounds ripe tomatoes, chopped or 2 cans (28 ounces each) whole peeled tomatoes
05 - 2 tablespoons tomato paste
06 - 3 cups vegetable broth
07 - 1 teaspoon sugar
08 - 1 teaspoon salt, or to taste
09 - 1/4 teaspoon black pepper
10 - 1/3 cup plus 1 tablespoon heavy cream
→ Basil Pesto
11 - 1 cup fresh basil leaves, lightly packed
12 - 1/4 cup pine nuts or walnuts
13 - 1 small garlic clove
14 - 1/3 cup grated Parmesan cheese
15 - 1/4 cup extra virgin olive oil
16 - Pinch of salt
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and cook until soft and translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chopped tomatoes and tomato paste to the pot. Cook for 5 minutes, stirring occasionally to incorporate flavors.
04 - Pour in vegetable broth and add sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
05 - While the soup simmers, combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped. With the motor running, drizzle in extra virgin olive oil until smooth consistency is achieved. Season with salt.
06 - Once the soup is cooked, blend until smooth using an immersion blender or in batches with a countertop blender.
07 - Stir in heavy cream and taste to adjust seasoning as needed. Warm through without bringing to a boil.
08 - Ladle soup into bowls and drizzle each serving with a generous swirl of basil pesto. Serve immediately.
